Epic Fish Tacos

There is honestly nothing better than sitting down to a vast table of salty, crunchy, gooey, citrusy fish tacos. Before retiring for a long snooze in the sun.I first discovered them on a trip to Harbour Island earlier this year and have been hooked ever since.Â

Now, seeing we can’t all go to the beach, I thought I’d bring the beach to us!Â

This recipe may sound like it takes a lot of work, but honestly it really doesn’t and if you’re cooking this for someone special, you are defiantly getting lucky tonight!Â

Shopping list-Â

4 small filets white fish

coriander (cilantro)

garlic

2 limes

Rock salt

1 avocado

1 red onion

pea shoots/watercress

cherry tomatoes

tortilla wraps (nice small ones)

This recipe serves 2, but you can easily multiply it to feed friends & family too.Â

You can use any sort of white fish you like; cod, seabass, grouper, I used Tilapia because it happened to be on offer at Waitrose.Â

If you’re not sure what to buy, ask the fishmonger for a meaty, firm white fish.Â

He’ll know what to give you.Â

For the fish-

4 small filets of white fish, cut into inch wide strips.

1 handful of coriander (cilantro)

2 cloves garlicÂ

1 lime (juiced)Â

6 tbsp Olive oilÂ

1 large pinch of rock saltÂ

For the guacamole-

1 avocado

1/4 red onionÂ

1/2 lime (juiced)Â

1 handful of corianderÂ (cilantro)

6 cherry tomatoes

1 big pinch of rock saltÂ

For the sauce-Â

2 tbsp mayonaise

3 tbsp creme freche (This is effectively the same as sour cream with half the calories. Every little helps!)

4 tbsp hot sauce (I like my sauce pretty spicy, so if you want a cooler sauceÃ¢Â€Åš use less hot sauce.)

Start with your fish marinade.Â

Use a pestle & mortar to crush up your corianderÂ (cilantro), garlic, lime and salt. The reason for using rock salt is that it helps break apart the other ingredients. Keep crushing until everything is combined & smells fantastic. Add your olive oil, stir and pour over your fish.Â

Flip them around in their salty bath and leave them to stand for a moment.Â

Now move on to your guacamole.Â

Use a fork to loosely mash your avocado, you don’t want a fine paste, just a nice chunky moosh (this is a technical term which you can feel free to wow your friends with).Â

Have you seen these yet?

Just made these for Friday date night with a good bottle of wine and they were amazing! Added a little cabbage and carrot coleslaw mix to it and wow, the best dinner we’ve had in a while – thanks for posting!

Guest

Omg…imagine my shock reading about the small peninsula from which I hail, Rockaway, on Rosie, The Londoners marvelous blog. Bizarre. Small world, indeed.

With the exception of a friend or two who stayed behind, I really wouldn’t care to visit. Glad they have good tacos there!